• Also known as Lapsi or Dalia
  • Made by crushing raw whole-wheat kernels into small, hard, light brown irregular bits
  • When wheat is made into flour the sifting leaves broken grains behind and these are sold as cracked wheat
  • Sold as three grades, fine- which is for tabouli, medium- for pudding, coarse- for pilafs
  • Store in air-tight container
  • Best used in 3 months time
This article needs some work. You can help by adding some more information to it.

Ad blocker interference detected!

Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers

Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.